If you like your coffee smooth, nutty and easy, the kind you can drink all morning, start here.
Tasting notes: cocoa // nutty // smooth
The coffee. Brazil grows more coffee than any country on earth, and its best lots are known for exactly this: a soft, rounded cup with low acidity, medium body, and cocoa-and-nut sweetness. Ours is natural process (the cherry dries around the bean, which deepens the sweetness), and it's the most approachable coffee we roast.
How we'd brew it. Drip or French press for a big, comfortable cup. It also makes a sweet, mellow cold brew.
Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. Two things worth knowing: dark roast isn't stronger (strength comes from using more coffee), and roasting doesn't add caffeine; if anything, a scoop of lighter roast has a touch more. If you usually reach for a dark roast, start with Guatemalan or Shiftwork Espresso, and watch for our occasional special dark, like Angelitos Dark.
Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.
